No Knead Gluten Free Bread
A simple and delicious No Knead Gluten Free Bread that is golden, crusty, and perfect for fall gatherings.
Ingredients
Dry Ingredients
- 3 cups gluten-free flour blend Make sure it's a good cross-link blend
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
Wet Ingredients
- 1.5 cups warm water Around 110°F or 43°C
- 1 tablespoon honey or maple syrup To keep it natural
- 0.25 cups olive oil Optional for added richness
Instructions
Preparation
- In a large mixing bowl, whisk together the gluten-free flour, salt, baking powder, and active dry yeast until well combined.
- In another bowl, mix the warm water with honey or maple syrup and olive oil, if using.
- Slowly pour the wet ingredients into the dry mix, stirring with a wooden spoon or spatula until a thick batter forms.
- Cover the bowl with a clean dish towel or plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has visibly expanded.
- Preheat your oven to 425°F (220°C) while the dough is rising.
- Once risen, lightly flour a clean surface with gluten-free flour and turn the dough out onto the floured surface, shaping it gently into a ball.
- Grease a baking sheet with parchment paper or sprinkle it with cornmeal to prevent sticking, and place the dough ball onto the sheet.
Baking
- Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 15 minutes before slicing.
Notes
Choose a balanced gluten-free flour blend with xanthan gum for the best texture. Make sure your water is warm, not hot, when activating the yeast. Allow ample time for the dough to rise.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 2gSodium: 200mgFiber: 1gSugar: 1g
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